Dessert

Baked Apple Cinnamon Cheesecake Recipe

Byreem everly January 21, 2026January 21, 2026

Introduction

This Baked Apple Cinnamon Cheesecake is a luscious dessert that combines creamy cheesecake with warm, spiced apples on top. It’s perfect for cozy gatherings or a special treat when you crave something comforting and elegant.

A round cheesecake with three clear layers: the bottom is a thick, crumbly brown crust, the middle is a smooth, creamy pale yellow cheesecake, and the top is decorated with a circle of thin, curved apple slices sprinkled with cinnamon, arranged neatly in a fan shape. The cake sits on a white plate set on a white marbled surface, and a slice is removed showing the creamy texture inside. In the background there are some blurred red apples. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup sour cream
2 medium apples, peeled, cored, and thinly sliced
1 tablespoon lemon juice
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, melted

Instructions

Step 1: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
Step 2: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Step 3: Press the crumb mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then remove and let cool.
Step 4: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Step 5: Gradually add the granulated sugar, mixing well. Add the eggs one at a time, beating thoroughly after each addition.
Step 6: Mix in vanilla extract, ground cinnamon, and salt. Stir in the sour cream until smooth.
Step 7: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Step 8: Toss the sliced apples with lemon juice, brown sugar, ground cinnamon, and melted butter in a bowl until evenly coated.
Step 9: Arrange the apple mixture evenly over the cheesecake filling.
Step 10: Bake for 60–70 minutes, until the center is set but slightly jiggly.
Step 11: Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Step 12: Remove the cheesecake and let it cool to room temperature.
Step 13: Refrigerate for at least 4 hours or overnight until fully set.
Step 14: Remove the sides of the springform pan, slice, and serve chilled.

Tips & Variations

Use tart apples like Granny Smith for a nice balance of sweetness and tang.
For extra flavor, add a pinch of nutmeg or allspice to the apple topping.
Swap graham crackers for digestive biscuits if preferred.
Make mini cheesecakes in muffin tins for individual portions.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To reheat, let it sit at room temperature for 10 minutes. The cheesecake is best enjoyed chilled to preserve its creamy texture.

How to Serve

A round cheesecake with a thick, crumbly brown crust on the bottom and sides, creamy pale yellow filling in the middle, and topped with a layer of thinly sliced apples arranged in a fanned circular pattern. The apple slices are lightly dusted with cinnamon powder giving them a warm golden-brown color, and the cheesecake has a slightly textured surface from the spices. A single slice is removed, showing the smooth, dense cream layer inside. It sits on a white plate on a white marbled surface with two red apples blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for the topping?

Yes, you can use any apples you like, but firmer and slightly tart varieties such as Granny Smith or Honeycrisp work best to hold their shape and balance the sweetness.

Do I need a springform pan for this recipe?

While a springform pan makes it easier to remove the cheesecake without damaging it, you can use a regular cake pan and line it with parchment paper for easier removal.